Instructions

Couldn't be simpler-- spoon vanilla ice cream into tall glasses (these happen to be for champers). Top with Pepsi cola (the product placement in this movie is RAMPANT, might as well be authentic), bourbon, whipped cream and a cherry. Serve chilled, and try not to get too hyper/disgusting.

Instructions

In a medium sized heavy bottom pot, heat vegetable oil and sugar over medium heat-- swirl, until sugar starts to dissolve. Add your kernels and stir to coat them in your sugar oil. Cover the pot-- the trapped heat inside is what will pop your corn! Shake the pot every 8-10 seconds to prevent the sugar from burning.

When the popping has slowed to once every 2 to 3 seconds, uncover the pot and remove from the heat. Ideally you'll have a slightly sticky and sweet batch of lovely kettle corn.

Sprinkle with za'atar seasoning, adding more if you like a stronger flavor, and toss thoroughly to coat.

Instructions

Start by squishing your tofu between several sheets of paper towels to absorb excess water-- you want your tofu to be VERY dry, so let it sit, switching out paper towels as needed, for about 10 mins. Once dry, crumble with your fingers.

In the meantime, lay your kimchi and your shrimp on paper towels of their own to dry a bit, patting softly.

In a small food processor, pulse tofu, shrimp, kimchi, white parts of the green onions, garlic, ginger, soy sauce, sesame oil and salt. You want a relatively smooth paste. Transfer to a small mixing bowl and refrigerate until ready to use.

Next, cut your dumpling/wonton wrappers into hearts with a cookie cutter or sharp knife, laying each heart on top of a damp paper towel to prevent them from drying out as you work.

When you're ready, wet the edges of your dumpling skin hearts with water and drop a teaspoon of filling into the center. Place another dumpling skin heart on top of your filling and press the edges to completely seal, using more water on your fingers if needed.

Repeat as necessary and refrigerate until ready to cook, making sure that the dumplings don't touch each other as they chill.

About 10 mins before you eat, heat the pan with 1 tbsp of vegetable oil over medium heat. Add your dumplings in batches, again making sure they don't touch each other, and fry for about 2 mins until the bottoms are golden brown and slightly crisp.

Add 1/3 cup of water to the pan, and cover immediately with a lid. Reduce the heat to medium low, and steam for roughly 4 more mins.

Slide your finished dumplings onto a plate and keep warm next to the stove burner as you cook your next batch of dumplings.

When you're ready to nosh, mix all of your sauce ingredients together until sugar is completely dissolved. Drizzle a tbsp or so over your dumplings, and include for further dipping. Sprinkle dumplings with green onion slices, and serve with chopsticks!

Instructions

Start with your "lox". Cut your tomato in half and rub both halves and your bell pepper with veggie oil, sprinkling with salt and pepper.

Broil for roughly 5 mins until skin is blackened-- transfer to a bowl and cover tightly with the same foil you use to broil it on. Allow to rest for 5-10 so that the steam will loosen the skin further. Remove the skin and discard, leaving only the softened bell pepper and tomato flesh-- slice this thinly to mimic seasoned lox.

Gather your remaining caviar ingredients, including your vinaigrette (veggie oil to honey in the ingredients list) and your faux "creme fraiche" (ie your crema mixed with 2 tbsp of cotija).

Add 1 tsp of your vinaigrette to your tomato, and 1 tsp to bell pepper, allowing the seasonings to infuse your "lox". Pour the rest over your black beans and let sit to marinate. Cover until ready to assemble.

In the meantime, preheat your oven to 400 and cut out your tortilla "blinis".

Spread out on a parchment paper lined cookie sheet and brush lightly with oil. Bake for 7 mins until golden brown. Set aside.

Now time for baby corns! Dry briefly on paper towels and toss with your oil and seasonings. Heat a griddle pan on high, and sear your corn, about 2-3 mins per side.

When ready to serve your caviar, spread your crema mix on your toasted blinis and top wiith "lox", followed by black bean "fish eggs" and sprigs of cilantro. Serve alongside baby corn with a healthy squeeze of lime juice and cotija-- which you can also dip into your crema for a nice street corn flavor.

If you need instructions, see below. Just no double dipping, it's gross.

Instructions

Pull and shape your pizza dough into 10-12 equal balls. If you have extra, you can always try a nice game of catch?

Cut your mozzarella string cheese into 1 1/2 inch chunks, and place into the center of each dough ball wrapping them tightly.

Place onto a parchment paper lined cookie sheet. Melt your butter and mix in your garlic powder, basil and salt. While you wait for your oven to preheat to 400, brush your dough balls with melted butter mixture.

Bake for roughly 30 minutes until golden brown, brusing with more butter if needed. Serve hot, with some yummy pizza sauce, and make sure to brush your teeth after if you plan on seeing your girlfriend at the end of the night EWWWWWWWWWW.